2/3 c. butter or Blue Bonnet butter
1/3 c. sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. sifted all-purpose flour
2 slightly beaten egg whites
3/4 c. plus finely chopped walnuts
1/3 c. (4 oz.) raspberry
Preserves (blackberry, strawberry preserves or jam)

Cream together butter and sugar. Add egg yolks, vanilla, and salt; beat well. Gradually add flour, mixing well. Shape into 3/4 inch balls; dip in egg whites and roll in nuts. Place 1 inch apart on greased cookie sheet. Press down centers with thumb. Bake at 350 degrees for 10 minutes. Remove from oven. Fill centers with jam. Press centers again, if needed. Put back into the oven for 5 minutes. Cool slightly; remove from pan. Cool on rack. Makes 26 cookies.